Chopped Cucumber, Pear, and Fennel Salad

Chopped Cucumber, Pear, and Fennel Salad

Ingredients:

2 pounds cucumbers
1 large fennel bulb cut into 1/2″ squares
Fresh lemon juice
2 pears, peeled, quartered, cored, cut into 1/2″ pieces (about 2 cups)
3/4 cup pomegranate seeds
3/4 cup Granny Smith Apple Cider Vinaigrette
Kosher salt
Freshly ground black pepper
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Preparation

Cut 2 pounds cucumbers (we like English hothouse so we can skip peeling) into 3/4″ cubes. Place in a resealable plastic bag. Place fronds from 1 large fennel bulb cut into 1/2″ squares in a resealable plastic bag. Place fennel in a large bowl of water with a squeeze of fresh lemon juice to prevent browning; cover. Chill cucumber, fennel, and fronds overnight. Combine cucumber, drained fennel, 2 pears, peeled, quartered, cored, cut into 1/2″ pieces (about 2 cups), and 1/2 cup pomegranate seeds in a large bowl. Add 3/4 cup Granny Smith Apple Cider Vinaigrette; toss to coat. Add more vinaigrette, if desired. Season to taste with kosher salt and freshly ground black pepper. Garnish with 1/4 cup pomegranate seeds and reserved fronds.

Sweet and sour stuffed aubergines

Sweet and sour stuffed aubergines 

Ingredients:

For the aubergines

2 medium aubergines

salt, for sprinkling

4 tbsp tomato purée

1 lemon, juice only

2 tbsp caster sugar

2 tbsp extra virgin olive oil, plus extra for greasing

150ml/5fl oz water

salt and freshly ground black pepper
For the filling

2 tbsp extra virgin olive oil

1 onion, chopped

2 garlic cloves, chopped

300g/11oz minced beef

1 heaped tsp ground cinnamon

1 heaped tsp ground cumin

salt and freshly ground black pepper

2 tomatoes, deseeded and finely chopped

water, to cover

3 tbsp bulgur wheat

30g/1oz pine nuts

30g/1oz currants
Preparation method

For the aubergines, halve the aubergines lengthways and scoop out a little of the centre (you can use it in another dish, such as a soup or a stew). Season the aubergines with salt, then turn upside down on a wire rack to drain.

For the filling, heat the olive oil in a large, heavy-bottomed pan and fry the onion until tender. Add the garlic and fry for a minute or so longer.

Add the meat and fry until it has changed colour, breaking up the lumps. Sprinkle over the spices, season with salt and freshly ground black pepper and fry for another minute.

Add the tomatoes and just enough water to cover and stir well. Simmer gently for 30 minutes until the meat is tender. Taste and adjust the seasoning.

Add the bulgur wheat, pine nuts and currants and stir well.

Preheat the oven to 170C/325F/Gas 3.

Lightly oil an ovenproof dish and place the aubergine halves into the dish. Fill them with the spiced meat mixture.

Place the tomato purée, lemon juice, sugar, olive oil and water into a bowl. Season with salt and freshly ground black pepper and mix well.

Pour the tomato purée mixture over the aubergines. Cover with foil, transfer to the oven and bake for 45 minutes.

Remove the foil, baste the aubergines in their juices and cook for a further 15-20 minutes. Serve hot or warm.

Yellow Bean Salad Recipe

Yellow Bean Salad Recipe

Method:

Yellow Bean Salad

I make this salad with yellow runner beans, but you can certainly make it with green beans! Also, if you tend to like a bit more heat, leave (all or some of) the veins and seeds in the chile pepper.

1 pound / 16 oz yellow runner beans

1 serrano chile, stemmed and seeded
5 green onions, green parts trimmed & reserved
a big handful of cilantro
1 clove garlic, peeled and smashed
3/4 teaspoon fine grain sea salt
1 tablespoon sunflower oil
1 cup coconut milk, well mixed

1- 2 tablespoons freshly squeezed lemon juice, or to taste

2 big handfuls / 1/2 cup toasted pepitas
1 1/2 cups tiny pan-fried tofu cubes, optional
basil flower garnish, optional

Cut the beans into 1-inch segments on a deep bias. Cook in a pot of well-salted water for just 30 seconds, drain, and run under cold water to stop cooking. Drain, and aggressively shake off as much water as possible. Set aside.

To make the dressing, pulse the chile, onions, cilantro, garlic, salt, and sunflower oil into a paste with a food processor. Pulse in the coconut milk in two additions, before adding the lemon juice to taste, a half tablespoon at a time.

Place the beans in a large bowl with most of the pepitas and tofu cubes (if you’re using them). Toss well with a generous amount of the dressing (you’ll have plenty of leftover), even so, as I mention up above, this is one of those salads that benefits from over-dressing versus under. Serve in a bowl or platter topped with the remaining pepitas and tofu, and basil flowers if you happen to have them.

Red Currant Cheesecake Muffins

Red Currant Cheesecake Muffins

Methods:

Ingredients per portions
500 g curd cheese, low fat
4 medium eggs
3 tbsp semolina
1 tsp baking powder
100 g sugar
200 g red currants, fresh or frozen
12 paper muffin cups

Method
Place paper muffin cups in muffin tins.

Mix all ingredients together, except redcurrants. Carefully stir in redcurrants. If you use frozen beeries, you do not have to defrost them.

Pour dough into paper muffin cups.

Bake at 160°C (hot air) for 35 minutes.